Tuesday, July 8, 2008

Arugula and Roasted Red Pepper Wrapped in Prosciutto

For the 2nd half of the 4th of July, my family gathered at my mom's house. My mother's plan was to make chili dogs and serve with potato chips. Well, when all of her kids were in the kitchen sharpening knives, using the mixer, the Cuisinart and every other contraption she had in the kitchen she got upset. I guess she forgot that she raised all her children to be good cooks and there was no way that we were going to have a night with just chili dogs and chips. Instead of a casual night dining al fresco on the patio, the kids spent the night in the kitchen whipping up some gourmet finger foods.

One of my contributions was a little weak in concept since I used some left overs from the fried mozzarella salad from a couple days ago. However, I used a secret weapon that ended up making this weak recipe into a star. The trick? I used Bistro Blends Heirloom Balsamic Vinegar. Bistro Blends has a stand at the farmer's market in St. Helena and for $18 bucks you can get your hands on some addictive stuff. It's barrel-aged and thick and rich. Forget that cheap stuff at the store. This stuff will make your dish hands-down.

Arugula and Roasted Red Pepper Wrapped in Prosciutto
1 bunch arugula
6 slices, 3 inch x 1/2, roasted red pepper
6 slices of prosciutto
Good balsamic vinegar

Layer left hand side of prosciutto slice with 4-5 leaves of arugula, steams chopped off. Place red pepper slice on top. Roll from left to right. Repeat for remaining amount. Drizzle with balsamic and season with pepper.


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